Turkey Pot Pie with Puff Pastry

A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
Turkey Pot Pie with Puff Pastry
Print Recipe
    Servings Prep Time
    6-8 people 35-40 minutes
    Cook Time
    30-35 minutes
    Servings Prep Time
    6-8 people 35-40 minutes
    Cook Time
    30-35 minutes
    A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
    Turkey Pot Pie with Puff Pastry
    Print Recipe
      Servings Prep Time
      6-8 people 35-40 minutes
      Cook Time
      30-35 minutes
      Servings Prep Time
      6-8 people 35-40 minutes
      Cook Time
      30-35 minutes
      Ingredients
      Servings: people
      Instructions
      1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and diced onions (add pearl onions with potatoes). Sauté for 5 minutes until starting to soften.
      2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
      3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
      4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
      5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
      6. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
      7. Preheat oven to 400°F.
      8. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry into a rectangle large enough to fully cover your casserole dish. Dough should be about 1/8" thick.
      9. Drape rolled puff pastry over the casserole, tuck in the corners and edges but allow the pastry to come up the sides a little (this helps prevent the sauce from bubbling up over the pastry).
      10. Cut 6-8 slits in the puff pastry to allow steam to escape.
      11. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
      12. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
      Recipe Notes

      -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

      -Flour does not reach its full thickening capacity until it comes to a full boil.

      -Use pre-rolled puff pastry dough for more convenience.

       

      Mushroom Herb Rice


      Mushroom Herb Rice
      Print Recipe
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time Passive Time
        30 minutes 5 minutes
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time Passive Time
        30 minutes 5 minutes
        Mushroom Herb Rice
        Print Recipe
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time Passive Time
          30 minutes 5 minutes
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time Passive Time
          30 minutes 5 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
          2. Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
          Recipe Notes

          Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.